Tasty Tutorials
Our Recipes
Chef Kelly: 5 – 8 year old
Banana Pops
In this quick tutorial, Kelly Burrows shows us how to make her delicious Chocolate Banana Pops!
Ingredients
Equipment & Procedure
Chef Yexenia: 9 – 13 year old
Fruit Popsicles
In this quick tutorial, Chef Yexenia shows us how to create deliciously healthy popsicles!
Ingredients
Blueberry and Kiwi Popsicle Ingredients
1 cup blueberries
1/2 cup plain yogurt
4-5 ripe kiwi
1 TBSP Vanilla extract
2 TBSP Agave or honey
Coconut and Mango Popsicle Ingredients
1 ripe mango, peeled and chopped
1/2 cup of unsweetened shredded coconut
1 cup coconut or oat milk
2 TBSP agave or honey
Equipment & Procedure
Molds
Blender
Spatula
Tasting spoon
Measuring cups and spoons
Knife
Cutting board1 cup blueberries
Instructions for Blueberry and Kiwi Popsicles
- Peel kiwi, and chop.
- Blend all ingredients in a blender.
- Taste for sweetness.
- Add mixture to a popsicle mold.
- Freeze for 4 hours minimum or until frozen.
Instructions for Coconut and Mango Popsicles
- Peel mango, and chop.
- Blend all ingredients, except shredded coconut in a blender.
- Add mixture to a mold. Freeze for 4 hours minimum or until frozen.
Mango Salsa
In this quick tutorial, Chef Yexenia shows us how to make some testy Mango Salsa.
Ingredients
1 mango, peeled and small dices
3 plum tomatoes, deseeded and small dices
½ cup cilantro, chopped
1 yellow pepper, small dices
½ hot pepper, deveined and small dices
¼ cup of red onion, small dices
2 limes, juiced
2 tsp sea salt
¼ tsp black pepper
1 tsp olive oil
Equipment & Procedure
Knife
Cutting board
Prep bowls
Mixing spoon
Procedure
Chop all ingredients and add into a bowl. Add lime juice, olive oil, and salt and pepper. Mix well and enjoy!
Strawberry Lemonade
In this quick tutorial, Chef Yexenia teaches how to make her famous Strawberry Lemonade.
Ingredients
Equipment & Procedure
Cold Noodle Salad with Sesame Ginger Dressing
In this quick tutorial, Chef Yexenia teaches how to make her delicious Cold Noodle Salad with Ginger Sesame Dressing.
Ingredients
Equipment & Procedure
Chef Karyn: Adult’s
Avocado Toast
In this quick tutorial, Chef Karyn shows us how to create a scrumptious Avocado Toast!
Ingredients
Equipment & Procedure
Banana Bread Hummus
In this quick tutorial, Chef Karyn shows us how to create a delicious Bannana Bread Hummus!
Ingredients
1 15 oz. can Chickpeas
3 Tbsp Coconut oil, solid
1 tsp Cinnamon
1 tsp Vanilla extract
¼ cup Walnuts, chopped, if not allergic
2 Bananas
Optional edible scoopers
Pretzels
Pita chips
Equipment & Procedure
Food processor
Scraper
3 bowls
Spoon
Measuring spoon set
- Mix cinnamon and vanilla extract with the chickpeas.
- Add chickpeas to food processor.
- Add coconut oil to the food processor also.
- Add ¼ cup walnuts to food processor.
- Add chopped bananas.
- Blend to creamy consistency. You can stop the food processor and scrape the sides to help the process to move along.
- Scoop hummus into a bowl and enjoy with pretzels or pita chips.
Sustainable Harvest Bowl
In this quick tutorial, Chef Karyn shows us how to create a scrumptious Sustainable Harvest Bowl!
Ingredients
Bok choy
10 stalks Asparagus
½ Heirloom tomato
2 radishes
Spinach leaves
Olive oil
Lemon
Black pepper, to taste
Sea salt, to taste
Additional toppings
Blue cheese
Crushed almonds
Equipment & Procedure
Plate or bowl, shape and size of your choice
Knife
Cutting board
Colander
Procedure
- Rinse spinach leaves, radishes and bok choy.
- Add spinach leaves and boy choy to cover the base of your plate.
- Chop off and discard ends of asparagus and add them on top of the green leaves.
- Cut off the stem and the tip of the radishes to slice into thin squares.
- Place sliced radishes on top of salad.
- Slice half of tomato and place slices on top of the salad.
- Add additional toppings of your choice – blue cheese, almonds, your preference.
- Squeeze half lemon on salad.
- Drizzle olive oil on salad.
- Enjoy!

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